Flatten the turkey breast fillet thinly between sheets of cling film and cut into long strips. Shave the courgettes into thin, long ribbons with a vegetable peeler or mandoline.
Crumble the feta. Top each turkey strip with courgette, feta and basil, roll up tightly and secure with a cocktail stick.
Finely chop the garlic and cook it gently in the olive oil for a moment. Add the passata and oregano, season with sea salt and black pepper and simmer briefly.
Carefully sit the rolls in the tomato sauce. Braise, covered, over a low heat until the turkey is cooked through, turning them gently once.
Remove the cocktail sticks. Roughly tear the fresh basil and have it ready.
Arrange the turkey and courgette rolls with the tomato sauce and serve with basil.
Good to know
These rolls are straightforward but still feel like a proper meal. Juicy, savoury and pleasantly light. The kind of dish that looks lovely on the table without much effort.
Swaps
Feta → goat's cheese (also contains protein and calcium) | Turkey breast → chicken breast (similar protein content) | Passata → chopped tomatoes from a jar (often a little more texture and fibre) | Olive oil → avocado oil (heat-stable, with mainly monounsaturated fats)
Allergens
Contains milk from the feta; gluten-free if all the products used are labelled accordingly. Usually well suited to children – just go easy on the garlic and salt; in pregnancy, only use feta made from pasteurised milk and cook the turkey all the way through.
